Andouille-Shrimp Gumbo

Aug 25, 2008

Illustration by Michael Toland

This is one of the best gumbos around. Chock full of chicken, andouille sausage, shrimp, rice, and vegetables, including the holy trinity of onion, green pepper, and celery, this is perfect party food.

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Cal/Serv:
525

Yields:
11
cups

Prep Time:
0
hours
30
mins

Cook Time:
1
hour
10
mins

Total Time:
1
hour
40
mins

Ingredients

c.
vegetable oil

1
tbsp.
vegetable oil

1/2
c.
all-purpose flour

2
stalk celery

2
clove garlic

1
medium green pepper

1
medium onion

2
can chicken broth

1
can stewed tomatoes

1
lb.
skinless and boneless chicken thighs

1/2
lb.
Andouille or chorizo sausage

6
oz.
okra

1
c.
loosely packed fresh parsley leaves

1
tbsp.
minced fresh thyme leaves

1
tbsp.
minced fresh sage leaves

3/4
tsp.
salt

1/2
tsp.
coarsely ground black pepper

4
c.
water

1
lb.
medium shrimp

1
c.
long-grain whtie rice

Directions

In 6-quart saucepot, heat 1⁄3 cup oil over medium-low heat until hot. Gradually stir in flour until blended and cook, stirring, until mixture is dark brown, about 15 minutes.

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